Golden Pumpkin Pancakes
Crispy on the edges, tender and slightly chewy in the center - these golden pumpkin pancakes are a beloved treat in Chinese home cooking and street food stalls. Made with just a few simple ingredients, they bring cozy autumn flavors to your table.
Story
These pumpkin pancakes hold a special place in Chinese comfort food. The natural sweetness of pumpkin pairs beautifully with glutinous rice flour, creating that signature texture - a slightly crisp exterior giving way to a soft, pleasantly chewy inside. Enjoy them warm straight from the pan, or sprinkle with a little sugar for extra sweetness.
Ingredients
pumpkin (butternut or kabocha), peeled and cubed
300g
glutinous rice flour
150g
sugar
2 tablespoons
vegetable oil
for frying
plain biscuits or cookies (optional), crushed for coating
as needed
Instructions
1
Cook the pumpkin
Cut the peeled pumpkin into small cubes. Steam or boil until completely tender, about 10-12 minutes. Drain well and mash until you have a smooth puree with no lumps.
2
Mix the dough
While the pumpkin is still warm, stir in the sugar until it dissolves. Gradually add the glutinous rice flour, mixing until a soft, pliable dough forms. The dough should feel smooth and not sticky to touch.
3
Shape the pancakes
Divide the dough into 8-10 equal pieces. Roll each into a ball, then flatten into a disc about half an inch thick. If using biscuits, lightly press each pancake into the crushed crumbs to coat the outside.
4
Pan-fry until golden
Heat a thin layer of oil in a non-stick pan over medium-low heat. Add the pancakes in a single layer and cook for 3-4 minutes per side until they turn golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Serve warm.
